- A packet of traditional bamboo skewers (you won’t need the whole pack!), or metal skewers if you prefer, about 2-3 per person for a starter
- a grill or barbeque
- The ingredients come in two parts, the meat bit, and the sauce. We’ll do the meat first…
- 450g of chicken meat, either breast or thighs. The flavour of the thighs is probably better, but the breast is much quicker to use
- 1 clove of garlic, crushed
- 1/2 a red chilli, deseeded and finely chopped
- 1-inch piece of ginger, grated
- 10g of really finely chopped shallot
- 4 tbsp. light soy sauce
- juice of 2 limes
- 1 teaspoon of roasted and ground coriander seeds.
- 1/2 tsp brown sugar
- 1 tbsp. of vegetable oil
- Cut up the chicken into bite-sized pieces
- Put all the rest of the ingredients into a glass bowl and marinade the chicken for as long as you can, overnight if possible( especially if you’re using chicken thighs)
- Then make the peanut sauce (see below)
- 1 hour before cooking, put the bamboo skewers to soak in cold water ( it stops them burning under the grill), and remove the chicken from the fridge to come to room temperature
- Thread the chicken evenly onto the skewers and place under a pre-heated grill at a distance of about 4 inches.
- grill for about 10 mins, turning frequently and basting with the remaining marinade, until cooked through, and caramelized at the edges
- Serve with the peanut sauce, on a bed of mixed leaves, and with some basmati rice.
- grinder, or a plastic bag and a rolling pin
- Baking tray
2 tblsp oil
2 cloves of garlic, crushed
1 oz shallots finely chopped
2 tblsp dark brown sugar
4oz peanuts in their skins
1/2 tsp chilli powder
salt and pepper
juice of 1 lime
15fl oz water
TO ROAST THE PEANUTS:
Put the peanuts on a grill pan and roast under a high grill until well toasted. You will need to stand over them and make sure they don’t burn. Give the grill pan a shake every few minutes to move them around so that they toast evenly.
Remove the nuts from the grill and allow to cool so that you can handle them comfortably.
To remove the skins, pick up a small handful and rub them between your hands. The skins will flake off easily.
Continue until all the skins are removed.
Place in a grinder and process to a fine powder, or put them into a plastic bag and crush with a rolling pin until finely processed.
Fry the garlic and shallots in the oil over a medium heat, allow them to go a gentle golden colour
Add the water, chilli powder, sugar and ground peanuts
Stir well and allow to come to the boil. Reduce the heat and simmer gently for 15-20 minutes or until the sauce has reduced and thickened. It should only be the consistency of double cream. Stir occasionally.
Taste for seasoning, and add salt and pepper as needed
Beat in the lime juice and check the seasoning again.
Serve drizzled over the kebabs